PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS

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PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS image

Categories     Vegetable     Side     Sauté     Vegetarian     Winter

Yield 3-4 people

Number Of Ingredients 9

1 pound brussels sprouts, de-stemed and halved
⅔ cup fresh cranberries
⅓ cup gorgonzola cheese, crumbled
⅓ cup pecans
2 cups barley, cooked
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Olive oil
Salt & pepper

Steps:

  • Heat skillet with drizzling of olive oil over medium heat. Season brussels sprouts with salt & pepper and combine with cranberries in skillet. Cook sprouts and cranberries for 8-10 minutes, until berries begin to burst and sprouts become tender. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat. Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola and serve.

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